CATEGORIES
INGREDIENTS
- Cooking Time: 25
- Servings: 20
- Preparation Time: 20
- 2 Cans refried beans
- 4 Ounce green chilies, undrained
- 1/2 Teaspoon minced chipotle pepper in adobo sauce
- 3 Teaspoons adobo sauce from the canned chipotle peppers
- 1 Teaspoon garlic powder
- 1 Teaspoon coriander
- 1/2 Teaspoon cumin
- 1 Teaspoon chili powder
- zest from one lime
- 1 Tablespoon fresh lime juice
- 1 Package Queso Fresco
- 6″ White corn tortillas (about 20) better than yellow.
- Olive oil or cooking spray
- Kosher salt
DIRECTIONS
- Open the can of Chipotle Peppers and slit each one with a knife and remove the seed. Mince the chipolte peppers. Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently combine with refried beans. Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10). Now get out the queso fresco. You can always substitute Monterey jack or pepperjack. Working with one tortilla at a time, crumble about 1 tablespoon queso fresco in a line across the center of the tortilla. Top with 1-2 tablespoons of the refried bean mixture and roll that it up. Use cooking spray or lightly brush olive oil on the top of each one. Lightly sprinkle kosher salt on the top of each one. Bake at 425 for 20-25 minutes or until the edges are golden brown. Take them out of the oven and let them cool for just a few minutes. Eat ‘em hot!
